Caramel and White Chocolate Fudge

Fudge can be a tricky treat as you’re working with sugar and sugar is not always a willing participant. Sugar needs to reach a very high temperature before it caramelises, but the trickiness is that it can seize/crystalise) and if this happens, I’ve been known to empty out the pot into the bin and start again! Frustrating!

This recipe is not only delicious, but is really easy. There is no messing about with sugar thermometers or dropping tiny balls of mixture into ice cold water to measure hard or soft ball stage…you just need to keep stirring and it will work beautifully. I enjoyed a giggle while making this latest batch as, being school holidays, we’d just finished watching the original Nemo movie on DVD and to keep myself focused on the fudge and stirring, stirring, stirring, I sang along to Dory’s song “Just keep swimming, swimming, swimming” – so next time you try this, think of me (or Dory really) and sing along to “Just keep stirring, stirring, stirring” :).

I’ve made it a few times now and it doesn’t set as hard as traditional fudge, but neither you, nor anyone who shares it with you, will regret that one little bit.